Laksam at Anjung Cafe Coop USM, Kubang Kerian

Laksam is a popular dish in the northern state of Kedah, Perlis and Kelantan. It is made from rice and wheat flour. It is then steamed and eaten with thick fish gravy cooked with coconut milk. 

Laksam, ready to be eaten

In Kelantan, a special Laksam is accompanied by other condiments (sliced long beans, cabbage and cucumber, fresh bean sprouts and chopped Laksa leaves / Vietnamese mint) and garnishing such as meat floss (Serunding), quail eggs (Telur Burung Puyuh) and Spicy Bird’s Eye Chili sauce (Sambal Cili Padi)

Recipe of Laksam

Laksam noodles

Ingredients for the laksam itself

2 cups of wheat flour

2 cups of rice flour

2 cups of water

A pinch of salt to taste

Procedure of cooking laksam

1. Mix wheat flour, rice flour, water and salt in a big bowl
2. Stir it to ensure all ingredients are mixed well
3. Heat a steamer
4. Using a pot cover (small cover pot that can fit into the steamer), pour one ladle of laksam mixture
5. Wait for only 5 minutes or so for it to be cooked
6. Once you remove the cover pot from the steamer, place it on a table. It’s time to fold the laksam. I use my fingers and a spoon to fold it. Be extra careful because it is really hot. Yet, I suggest that you fold the laksam while it is still hot.

Fish gravy

Ingredients for Laksam’s gravy

1/2 kg or a kilo of fish (of any type)
200 ml of coconut milk (As an alternative, I used the Ayam brand concentrated coconut. One small box equals to 200 ml. Mix it with 2 - 3 cups of water depending on how much condensates you want it to be)
A pinch of salt to taste
1 small onion clove
2 garlic cloves 

Procedure for cooking the gravy for Laksam 

1. Steam or boil the fish. If you boil the fish, don’t throw the water. You’ll need it to mix it with the fish later
2. Debone the fish
3. In a blender, put the fish you’ve already debone. Add water (as I recommended in no. 1)
4. Use sieve to sift the fish and bones
5. Concerning the bones, don’t just throw it like that. Instead, blend it altogether so that you can add also it in the gravy. It’s much tastier. Trust me! So, you need to sieve and sieve until you really sure that it is really VERY FINE.

Condiment - Chili sauce

Condiment - Vegetables

Condiment - Meat floss

Condiment - Quail eggs

Serving

1. In a plate, cut Laksam using scissor. You may need 2 - 3 roles of Laksam for one serving 
2. Spread the condiments of top of the Laksam 
3. Pour a ladle or two of fish gravy onto it

Happy trying and eating!!

Comment by author (Wan)

1. It is suitable for light eater because the gravy is not so creamy. If you don’t like it spicy, you can do away with the Chili Sauce. In fact, the condiments are optional, although you must have at least some of the vegetables for added taste. 
2. Normally, the more authentic Laksam is found in the northern states of Malaysia. If you can’t find any good Laksam anywhere else, I can cook for you with lots of TLC but you have to come to my home in Shah Alam, Selangor.

Anjung Cafe Coop USM, Kubang Kerian

Address: Anjung Café Coop USM, PT 1600, Tingkat Bawah, Bangunan Baru Kubang Kerian, 16150 Kota Bharu, Kelantan, Tel: 09-764 0607.